Chunky chicken and vegetable casserole

Serve bowls of this hearty casserole with crusty bread for a warming, delicious family meal.

  • 1 hr 10 mins cooking
  • Serves 6
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Chunky chicken and vegetable casserole
  • 750 gram chicken thigh fillets, skin on, halved
  • 1/2 cup seasoned flour
  • 2 tablespoon olive oil
  • 6 slices pancetta, roughly chopped
  • 6 eschalots, peeled, halved if large
  • 4 clove garlic, sliced
  • 6 chat potatoes, halved
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 400 gram can butter beans, drained, rinsed
  • 1 bay leaf
  • 1 bunch dutch carrots, trimmed, peeled, left whole (halved if large)
  • 250 gram button mushrooms, trimmed, halved if large
  • 250 gram punnet cherry tomatoes
  • roughly chopped parsley, to garnish


Chunky chicken and vegetable casserole
  • 1
    Preheat oven to 180°C.
  • 2
    Lightly dust chicken in seasoned flour, shaking off excess. Heat oil in a large flameproof casserole dish on high. Cook chicken in 2 batches, for 2-3 minutes each side, until brown. Remove to a plate.
  • 3
    Add pancetta, eschalots and garlic to same pan. Cook for 2-3 minutes, until lightly browned. Return chicken to pan with potatoes, stock, wine, beans and bay leaf, and season to taste. Return to simmer.
  • 4
    Cover and bake for 15 minutes. Stir in carrots, mushrooms and tomatoes. Bake, covered, for a further 25-30 minutes, until chicken is cooked through and carrots tender. Sprinkle with parsley to serve.


Defrost casserole in the fridge overnight. Bring mixture to the boil on the stove and heat through for 10 minutes.

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